Ginburōzushi 銀ぶろうずし

History and Origins

"Silverfish" is a type of soy beans that has been grown for home use in the western district of Omama. In Oyjicho, it was grown and eaten as an old "insensual bean" product, but most of it has been consumed within the community. The black look is characteristic. The bean hide is soft and boiling makes it taste good. There are many theories about the origin of names, but silver seems to be a subtle appearance, and the "shoes" are derived from old age. Another theory is that in about 1750, a man named Silver in the town's upper tonsils community gave way to a bean seed called "Flow" by a traveler. "Silver Snacks" means to mix silver wax with rice. In Ogawa, there's "golden rice" as well as rice and rice.

When It Is Eaten

The silver wax harvest is from September to November. "Silver Snacks" has been created at feasts and feasts since time immemorial. The silver wax was also eaten as soup for New Year's. On the middle of the bank, he offers his "benjid" like a bowl of silver wax.

How It Is Eaten

I'll boil silver wax with sugar, peppers, carrots, and so on. I'll boil vegetables in soup. I mix all the vegetables and silver wax mixed in the soup with rice. Silver wax boils slowly from the water until it is soft.

Recipe — Serves 20

Ingredients

• 150 g（1 × 180 ml） 銀ぶろう
• 100 g sugar
• 1 tbsp salt
• 1 rice
• 2 kelp (konbu)
• 1800 ml water
• (A) 100 ml vinegar
• (A) 100 ml vinegar
• (A) 30 g salt
• (A) 120 g sugar
• 50 g chirimen (dried young sardines)
• 30 g ginger
• 200 g burdock root
• 120 g carrot
• 2 freeze-dried tofu (koya-dofu)
• 5 dried shiitake mushrooms
• 2 aburaage (fried tofu pouch)
• 200 g bracken
• 100 g bamboo shoot
• (B) 50 g sugar
• (B) 50 ml soy sauce
• (B) 3 cups dashi stock
• 150 g 秋豆
• 50 ml sesame seeds
• 25 ml perilla seeds

Method

1. The silver wax is cooked slowly from the water, and when it is soft, add sugar and cook further.
2. I add a piece of pepper to A, add a slice of pepper, add vinegar to the cooked rice.
3. I'm going to cut up the potatoes, the carrots, the citrus, the linoleum, the oil, the salt, and the cucumbers in pieces and cook them in B.
4. The fall beans are salt juice, and I'll cut them in half.
5. It's cold to cut the juice from your tools, mix your rice with your rice, mix your eggs with your eggs, and scatter the fall beans.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.